Fish with olives
Instructions
In a pan melt the butter with chopped parsley, add the fish fillets, season moderate focus.
Add salt and pepper, sprinkle with wine and let it evaporate, add the sliced olives.
Cook a few minutes, if the sauce is too thick, wet with a little hot broth.
Ingredients and dosing for 4 persons
- 500 g of perch fillets
- 50 g of butter
- 100 g of green olives
- 1/2 cup of white wine
- Parsley
- Broth
- Salt
- Pepper